Don't you just love spring? And asparagus? It's funny, because asparagus is one of those vegetables that you're pretty much taught to hate as a child -- right up there with Brussels sprouts. If you've been following my blog, you can probably guess that I had neither asparagus nor Brussels sprouts as a child (neither did my parents as it was never served in our house, not a culinary diverse place).

I opened my heart up to asparagus a few years ago and have never looked back. What a wonderful creation! Nothing to be afraid of after all! And you all know I'm a bit of a health nut when it comes to food, so hear this: asparagus is loaded with amino acids, vitamins and minerals -- potassium, folate, vitamin A, vitamin C, among others. So head to the local market and enjoy the asparagus while it remains in season.

This recipe is delightfully simple. Simply season and bake. And enjoy.

Preheat oven to 350 degrees. Lay asparagus in a single layer on a baking sheet. Drizzle with olive oil, toss to coat. Sprinkle with salt, pepper and garlic powder. Bake for 15-20 minutes until stalks are bright green and tender with a fork. Serve.